• Journal of the Korean earth science society
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• v.37 no.2
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• pp.89-106
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• 2016

The Gochang open-coast intertidal flat is located in the southwestern coast of Korea (the eastern part of the Yellow Sea), characterized by macro-tidal range, an open-coast type, and sand substrates. This study has investigated seasonal variation in sedimentary facies of surface sediments in the Gochang intertidal flat. In the four seasons of February, May, August, and November, 2014, surface sediments of 252 sites in total were sampled and analyzed along three survey lines. The surface sediments of the Gochang intertidal flat in 2014 consisted mainly of fine-grained sand sediments showing a trend in grain size to be coarser in winter and finer in summer. Based on seasonal wave and tidal level data recorded near the study area, it was interpreted that the seasonal effects of wave were stronger than those of tide as a factor controlling surface sedimentation. High waves in winter resulted in the coarsening trend of grain size in surface sediments, whereas, during summer time, the sediments became finer by relatively low waves. Spatial sedimentary facies of the Gochang intertidal flat in 2014 represented that seasonal deviation of the upper tidal zone was larger than that of the lower tidal zone, hence sediments getting coarser in grain size and poorly sorted in the upper tidal zone. From upper to lower tidal zone, the grain size became finer and sediments were better-sorted, showing smaller seasonal deviations.

• Korean Journal of Remote Sensing
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• v.29 no.4
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• pp.423-441
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• 2013

On 21 September 2010, one of Chuseok holidays in Korea, localized heavy rainfalls occurred over the midwestern region of the Korean peninsula. In this study MTSAT-2 infrared and water vapor channel imagery are examined to find out some features which are obvious in each stage of the life cycle of convective cell for this heavy rain event. Also the kinematic and thermodynamic features probably associated with them are investigated. The first clouds related with the Chuseok heavy rain are detected as low-level multicell cloud (brightness temperature: $-15{\sim}0^{\circ}C$) in the middle of the Yellow sea at 1630~1900 UTC on 20 Sept., which are probably associated with the convergence at 1000 hPa. Convective cells are initiated in the vicinity of Shantung peninsula at 1933 UTC 20, which have developed around the edge of the dark region in water vapor images. At two times of 0033 and 0433 UTC 21 the merging of two convective cells happens near midwestern coast of the peninsula and then they have developed rapidly. From 0430 to 1000 UTC 21, key features of convective cell include repeated formation of secondary cell, slow horizontal cloud motion, persistence of lower brightness temperature ($-75{\sim}-65^{\circ}C$), and relatively small cloud size (${\leq}-50^{\circ}C$) of about $30,000km^2$. Radar analysis showed that this heavy rain is featured by a narrow line-shaped rainband with locally heavy rainrate (${\geq}50$ mm/hr), which is located in the south-western edge of the convective cell. However there are no distinct features in the associated synoptic-scale dynamic forcing. After 1000 UTC 21 the convective cell grows up quickly in cloud size and then is dissipated. These satellite features may be employed for very short range forecast and nowcasting of mesoscale heavy rain system.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.87-96
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• 1968

As the raw material of fish paste, the experiment on shark meats was conducted from July to December 1967 at the Fisheries Research and Development Agency, Pusan, Korea. The result and the conclusion obtained by the experiment are as follows. 1. Much salt-soluble protein was found in the shark meat comparing with to the other fish. 2. Deodorization of shark meat, using less than $0.05\%$ of acetic acid was most preferable for the elasticity and flexibility of its product. 3. Keeping raw material at low temperature was necessary in maintaining its elasticity. 4. In setting shark fish paste, keeping the raw material at $35-40^{\circ}C$ for 40-70 minutes was the most desirable condition. 5. The best temperature and the duration of heating were 40-60 minutes at $89-90^{\circ}C$, Meanwhile, heating at high temperature was preferable for the storage for a long period, but the elasticity and quality has decreased a little accordingly. 6. For the increase of its palatability, adding $30\%$ of yellow corvenia meat or $20\%$ sea eel meat were more preferable. 7. Pre ervation of the product for 20 days at $20^{\circ}C$ or 50 days at $5^{\circ}C$ was possible by adding $0.2\%$ potassium sorbinate to the product as antiseptic.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.40 no.3
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• pp.169-175
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• 2004

In order to examine the mesh selectivity and optimum mesh size of gill nets for croaker, Milichthys miiuy, the field experiments were carried out during Aug. 10 to 14, 2002 and Aug. 10 to 17, 2003 at the caostal area of Imja-Do, Shinan, Jeonnam province. The experimental fishing gears were used in two set of gill nets, which one set was consisted of 12 sheets of gill nets, and each set was connected alternatively 4 different sheets that were 129mm, 135mm, 144mm and 150mm in mesh size. The analysis of mesh selectivity curve was done by Kitahara's method. The results obtained are summerized as follows : 1. The total number of catch by the experimental fishing of gill nets for croaker was 719, and it was consisted of 526 croakers (73.1%), 168 blue crabs (23.4%), 17 harvest fishes (2.4%) and 8 other fishes (1.1%). 2. The value of maximum 1/m on the mesh selectivity curve was estimated at 6.91. 3. The value of 1/m on the 50% selection range was estimated at 5.62${\sim}$80.3, and the selection width was 2.41. 4. The optimum mesh size of gill nets for croaker was estimated 142mm, and the 50% selection range of total length of croaker was 798${\sim}$1,140mm.

• Korean Journal of Mineralogy and Petrology
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• v.36 no.3
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• pp.213-220
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• 2023

In this study, we report the effect of starting materials on the grain size in a multi-component system at high pressure experiments. We used two different starting materials, glass and nano powders, to synthesize bridgmanite in the reduced conditions in the presence of calcium-ferrite-phase MgAl₂O₄ to compared the grain size of synthesized samples. After synthesizing the sample at 40 GPa, 2000 K for 20 hrs, the sample from glass showed the grain size of 50-200 nm whereas the one from nano powders has ~500 nm of grains. This difference may come from 1) the temperature of 2000 K which is low enough for glass starting materials to make more crystal nucleis than to grow crystal size or 2) the possible difference in the redox state of starting materials. It is suggested that the using of nano powders is better to synthesize bigger grains in high pressure experiments with multi-component systems rather than using glass starting materials.

• Korean Journal of Environment and Ecology
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• v.17 no.3
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• pp.295-303
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• 2003

The tidal flat area of south and west coast consists of 2.4% of total land area of Korea. About 83% of tidal flat is located at the west coast, and the remaining tidal flat is located at the south coast. This tidal flat is also divided for administrative regions which are Gyeonggi Province(35.1%), Chungnam Province(12.7%) Jeonbuk Province(4.7%), Jeonnam Province(44.0%) and Gyeongnam Province(3.5%). The tidal flat of west coast of Korea is one of the most important stopover site for shorebirds on the East Asia-Australia Flyway. The tidal flat is used for feeding and resting place by migratory shorebirds. Generally, waterbirds including migratory shorebirds are considered as key species to show the superiority of wetland. By the criteria of Lamsar Convention in the basis of waterbird, at least 14 coastal wetlands in Korea have to be internationally important wetlands. The factors to affect the distribution of shorebirds at the certain tidal flat are closely related with 1) the distribution of benthic invertebrates, potential prey of shorebirds 2) the availability of roosting site 3) the size of tidal flat 4) the intensity of human disturbance. In this paper, we summarized the regional status of tidal flat of Korea and its conservation methods related with migratory waterbirds.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.11 no.3
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• pp.85-93
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• 1991

To investigate the effect of the initial sediment concentration ($C_o$) and bed shear stress (${\tau}_b$) on the settling properties of silty mud, deposition experiments were conducted in a recirculating flume using silty mud sediment taken from the Youngkwang coast which is located in the eastern Yellow Sea. The relative concentration, $C/C_o$ (C=depth averaged concentration), and the relative equilibrium concentration, $C_{eq}/C_o$ ($C_{eq}$=depth averaged concentration in the equilibrium state), have been found to depend much more strongly on the bed shear stress than initial concentration, and to increase with increasing bed shear stress. The minimum value. ${\tau}_{bmin}$, and maximum value. ${\tau}_{bmax}$, of critical bed shear stress for deposition of the Youngkwang sediment were deduced to be $0.017N/m^2$ and $1.25N/m^2$, respectively, and these values depend strongly on the properties of sediment (grain size and mineralogy). Formulas for the relative concentration and apparent median settling velocity in the range of ${\tau}_b{\geq}{\tau}_{bmin}$ were deduced. The apparent median settling velocity was found to depend much more strongly on the bed shear stress than the initial concentration and to decrease exponentially with increasing bed shear stress.

• Parasites, Hosts and Diseases
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• v.33 no.3
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• pp.179-186
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• 1995

Human anisakiasis may occur after ingestion of raw marine flesh infected with nematode larvae of Anlsi,hidae. Anisakiasis caused by the migration of the larva into the wall of stomach, small intestine and other portion has been reported in Korea. This prospective study was made of all cases referred to parasitological laboratory in Cheju-do between. Tune 1989 and June 1992. Gastric anisakiasis was confirmed if larvae invading the gastric wall were observed by gastrofiberscopy One hundred and seven cases were diagnosed, most of which were in 30-49 years old. Most of the patients complained acute epigastric pain with history of eating raw marine fish. This symptom usually occurred about 12 hours to 1 day after ingestion of infected marine fish. Edema, erosion or ulcer of the mucosa and hemorrhage from the gastric wall were observed in the involved areas. Ninety larvae removed from the stomach were identified; the larva of Anisqkis siwlex was the most prevalent species, and the Iarva of Pseudntewanoua decipien was also detected. The important species of marine fish from which the patients became infected was demonstrated as yellow corvina, sea eel, ling, cuttle fish, yellowtail and others. Five species of marine fish as a possible source of infection were examined, and Anisakis simplex larvae and Pseunotewqnoua decipirens larvae were collected from the mackerel and rock cod. This study demonstrates that anisakiasis is recognized as a public health problem in Korea.

• Analytical Science and Technology
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• v.6 no.3
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• pp.329-334
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• 1993

The formation of Mo(VI)-alizarin red S chelate ion its extraction into an organic solvent by ion-pairing for the separarive determination of trace Mo(VI) in natural water was applied in seawater samples. Removed Fe(III) and Zn(II), and Cu(II) by precipitating with anthranilic acid at pH 4.0 and 2.0, seawater 100mL was sampled in 250mL separatory funnel. After Mo(VI)-ARS chelate ion was formed by adding 0.01M alizarin red S solution 1.0mL to the water sample of pH 4.6, 0.6% aliquat-336 chloroform solution 10mL was added and the solution was vigorously shaked for about 30 seconds to form the ion-pair between Mo(VI)-ARS and aliquat-336 perfectly. The solution was stood for about 30 minutes. And the organic phase was taken for the absorbance measurement of the ion-pair at 520nm. The content of Mo(VI) was obtained from the standard calibration curve. Several extraction conditions such as pH, adding amounts of alizarin red S and aliquat-336, and shaking and standing times were optimized and the interferences and release of concomitant ions was also studied. This procedure was applied to the analysis of Eastern and Yellow seawaters. It could be confirmed from the recoveries of over 85% in samples spiked with a given amount of Mo(VI) that this method was also quantitative in the determination of trace Mo(VI) in a seawater.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.164-171
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• 2006

kochukaru (chili powder) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress as well as garland chrysanthemum. In addition, onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds are added to the mixture to absorb the kochujang which is the base flavor of this dish. It is then seasoned with kochukaru, garlic, soy sauce and if needed, more kochujang to suit everyone's taste buds. Restaurants that offer this dish often allow you to select your fish from a tank. Many specialty seafood restaurants have several tanks from which you may choose a fish. Popular fish for this dish may include Korean rockfish, flounder, yellow corvina, codfish, croakers, pollacks, and even fresh water fish like carp and trout. In addition, other shell fish such as crabs, clams and oysters can be also added to this soup to compliment and enhance its spicy but refreshing flavor. This soup is one of Korean's most popular dishes while drinking soju. If you order sushi or sashimi, the soup is made from the left-over parts of the fish. The objective of this study is to determine a standardized recipe of Maeun-Tang and to investigate consumption so as to increase its intake opportunities for consumers through its development. Fish species used in Maeuen-Tang's recipes were flounder, Korean rockfish and other fish. Onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds were added to the mixture to absorb the kochujang which is the base flavor of this dish. Most of the stock used in Maeuen-Tang's recipes is pure water, fish stock and vegetable stock, 1.0-1.5 Korean rock fishes and 0.5-1.0 flounders, with its head and bone, which were used in 3-4 portions of Maeun-Tang. Most of the seafood restaurants used seasoning which didn't age and was made by the restaurant. The cooking equipment used in the Maeuen-Tang's recipes were a cook-port and earthen bowl.